Abstract
Carbohydrates are a family of naturally occurring substances of varying sweetness comprising hydrogen, carbon and oxygen. Sugars, starches and celluloses are sub-sections of the family but in this chapter the focus is on sugars and in particular on sucrose, the most important member of the family. Sucrose, or sugar as it is commonly known, occurs widely in nature. It is present in the juice of most fruit and some root vegetables notably the sugar beet Beta vulgaris which is a temperate climatic zone plant. It occurs in the sap of many trees such as the American sugar maple Acer saccharum, the carob Ceratonia siliqua, and certain palm trees. It is also found in the stem and roots of grasses, particularly the sub-tropical continental grass, the sugar cane Saccharum officinarum.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Amerine, M.A., Pangbom, R.M. and Roessler, E.B. (1965) Principles of Sensory Evaluation of Food, Academic Press, New York.
Austin, R.B., Kingston, G., Longden, P.C. and Donovan, P.A. (1978) J. Agric. Sci., Camb. 91, 667–675.
Back, J.F., Oakenfull, D. and Smith, M.B. (1979) Biochemistry 18 (23) 5191–5196.
Bean, M.M., Yamazaki, W.T. and Donelson, D.H. (1978) Cereal Chem. 55 (6), 936–952.
Bennett, M.C. (1982) Sugar Azucar 77, 35–39.
Booth, D.A. (1988) Appetite 11 (Suppl. 1), 94–102.
British Nutrition Foundation (1987) Sugars and Syrups Task Force,BNF, London. Chatterjee, A., Jalan, K.N., Agarwal, S.K. et al. (1977) Lancet i, 1333–1335.
Chief Medical Officer’s Committee on Medical Aspects of Food Policy (COMA) (1989) Dietary Sugars and Human Disease, HMSO, London.
Dobbing, J. (ed.) (1987) Sweetness, Springer-Verlag, Berlin.
FAO/WHO (1980) Carbohydrates in Human Nutrition, FAO/WHO, Geneva.
Glinsmann, W.H., Irausquin, H. and Park, Y.H. (1986) Evaluation of health aspects of sugars contained in carbohydrate sweeteners. J. Nutr. 116 (11) S1–S216.
Hefferren, J.J. et al. (1986) J. Dental Res. 65, 1473–1543 (special issue).
Hersage, L. and Montenegro, J.R. (1984) Gaz. Med. 91, 59–62.
Hugill, A. (1979) In Developments in Sweeteners-1, eds. C. Hough, K.J. Parker and A.J. Vlitos, Elsevier Applied Science, London, pp. 1–42.
Hyvonen, L., Kurkela, R., Koivistoinen, P. and Merimaa, P. (1977) Lebensm.-Wiss. Technol. 10, 316–320.
McCance and Widdowson’s (1978) The Composition of Foods 4th edn., HMSO, London. Macdonald, I. and Vettorazzi, G. (eds.) (1988) Sucrose, Nutritional and Safety Aspects, Springer Verlag, Berlin.
McKay, D.A.M. (1979) In Health and Sugar Substitutes, ed. B.S. Guggenheim, Karger, Basel, p. 322.
Niedick, E.A. and Babemics, L. (1979) Gordian 79 (2), 35–44.
Pangborn, R.M. (1965) In Proc. 1st Internat. Cong. Food Sci. Technol., Vol III, ed. J.M. Leitch, Gordon and Breach, New York, p. 291.
Razanajatovo, L., Alais, C. and Paul, R. (1978) Lait 58 (578), 483–495.
Seiler, D.A.L. (1969) BFMIRA Symposium No 4, Relative Humidity in the Food Industry, pp. 28–36.
Shore, M. (1978) J. Agric. Sci., Camb. 91, 674.
Van der Wel, H. and Arvidson, K. (1978) Qualitative psychological studies on the gustatory effects of the sweet-tasting proteins thaumatin and monellin. Chem. Senses Flay. 3, 291–297.
Wootton, M. and Bamunuarachchi, A. (1980) Starke 32 (4), 126–129.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1991 Springer Science+Business Media New York
About this chapter
Cite this chapter
Nicol, W.M. (1991). The carbohydrate—sucrose. In: Marie, S., Piggott, J.R. (eds) Handbook of Sweeteners. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5380-6_2
Download citation
DOI: https://doi.org/10.1007/978-1-4757-5380-6_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5382-0
Online ISBN: 978-1-4757-5380-6
eBook Packages: Springer Book Archive